Veggie Foodie

Ingredients:

• 3 cups Kand (Purple Yam) or assortment of sweet potatoes, etc, cut into 1/2″ cubes
• 1 tsp Cumin Seeds
• 1/2 tsp Asafetida
• 1 large Onion, chopped
• 2 to 3 Green Chilies, finely chopped
• 2 tsp Poppy Seeds (Khus Khus)
• 2 tsp Dry Mango Powder (Amchur)
• 1 tbsp Coriander Powder
• 1 tsp salt
• 1/2 tsp Black Salt
• 1/4 cup Mint, chopped
• 1/4 cup Coriander Leaves, chopped
• 2 tbsp Oil, divided
• Salt to taste
• Lemon Wedges

Method:

1. Mix the yam pieces with 1 tbsp oil and regular salt till yam is evenly coated with oil and salt
2. Bake the oil and salt coated yam pieces in oven at 400 degree F for 15 minutes. Then grill the same at 400 degree F for 5 minutes till they become crispy and light brown in color on the surface
3. In a separate pan, heat 1 tbsp of oil and ad cumin seeds and asafetida. When the seeds sputter, add onion and green chilies. Saute for about 2 to 3 minutes until the onion are golden yellow
4. Add poppy seeds and further saute for about a minute or two
5. Now, add the baked / grilled kand into the mixture. Put in dry mango powder, coriander powder, black salt, mint, coriander and salt. Stir them for about 4 to 5 minutes.
6. Serve them hot with lemon wedges

Serves: 6

Inspiration source:

http://www.tarladalal.com/recipe.asp?id=2826